Squash Casserole is a one of those recipes that you’ll find for nearly every holiday, reunion, or special occasion when my family gets together. To say that squash casserole is a staple family-favorite recipe would be a definite understatement, actually.
I’m sure if you’ve been to a southern family reunion anytime in your lifetime, you’ve most likely noticed the squash casserole dishes that always appear. And then disappear just as quickly.
It is just one of those recipes that is a foolproof crowd pleaser.
Perfect for feeding large groups of people or simply dividing the recipe for a smaller weeknight side dish, this squash casserole is absolutely versatile.
Maybe that’s why it is such a favorite!
Here’s my family’s squash casserole recipe. I hope you love it as much as we do!
- 2 tablespoons butter
- 4 cups sliced yellow squash
- 1 medium onion, chopped
- 2 eggs
- 1 cup grated cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 sleeve Ritz crackers
- Preheat oven to 350º F.
- Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
- To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.
- Spray a 9×13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not “jiggle” when the dish is moved.
- Allow to sit for about 3 minutes before serving.
Enjoy!
Robyn xoxo
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Looks delicious! Great for Sunday dinners.
Photo is beautiful, and I know it’s as good as it looks. Absolutely love squash casserole…..definitely pinning this recipe! Thanks for sharing.
I tried squash casserole for the first time at a seafood place, Osteens, in st. Augustine. Since then I notice it on all southern menus
this looks delicious Robyn, I can see why it’s a family favorite! I want to make this!
This sounds so divine and comforting!!! I bet my son would love it!
I hate to ask this question because I see so many people ask questions that are covered in the text, but when do you add the Ritz crackers?
Thanks so much, Pat for catching that. You add the Ritz crackers right before popping the squash casserole into the oven. I’ve updated the recipe to include that. I really appreciate you!!! xoxo
You don’t add the butter to the crackers before you top the casserole?
Love comfort food casseroles! Need to get some squash!
oh my heavens! I have never seen such a recipe…it looks amazing. I can see why it would be a staple! i think we Northerners need to adopt it as a new staple also.
Would this recipe work fine with zucchini too (instead of yellow squash)? Just thinking ahead to the abundance of zucchini I will have in my summer garden & this recipe sounds like it could be added to my good list of zucchini recipes
I made the squash casserole for Easter and it was amazing. My daughter is a vegetarian so I can never have enough of these winners in my recipe file. Thanks